Oversee a team of 60+ members across Quality and Sanitation at 3 production sites Responsible for maintaining certifications including: GFSI (BRC) Certification, Organic, Fair Trade, Non-GMO, RSPO; Demonstrated high performance on all audits, maintaining an A or higher BRC Rating Integral part of all new item approvals and new construction/ line commissioning projectsWork with cross-functional teams on continuous improvement projects and Food Safety Projects; Consistently meeting or exceeding complaint reduction and high impact quality incidence targetsActively involved in plat projects to improve cost performanceExecuted multiple department restructuring/ optimizing activities to properly right size based on business needsAided in the startup of a new production location in Dallas, TX as an active participant on the design, construction planning and monitoring, program set up, and provided support throughout the commissioning of the site

Responsible for all aspects of quality and food safety. Primary tasks include: Oversee QA Technicians, oversee plant sanitation, prepare for all plant audits and customer approvals, analyze and approve the use of incoming raw products, update write and review all food safety and quality policies procedures and paperwork, review all documentation, ensure all employees follow GMP procedures and oversee production lines as related to food safety and quality, work with R&D on new item development and plant approvals. Secondary tasks include: Write and deliver annual food safety and quality trainings, write and deliver new hire orientation food safety and quality training, work with cross functional teams on continuous improvement projects, manage and develop food safety trackers, investigate customer complaints, monitoring finished product in the warehouse for quality issues, trend customer complaints to improve food safety and quality, processing and tracking Defective Material Reports(DMR) and completing comprehensive yearly trend reports from DMR information. Also develop and follow yearly QA and Sanitation budgets, order and monitor all QA and Sanitation supplies. Continuously monitor and update lab procedures and conduct employee training on all procedures and practices as needed. Complete annual internal audit and support successful Safe Quality Food annual certification audit.

Responsible for all aspects of quality and food safety during production. Primary tasks include: Oversee QA Technicians, analyze and approve the use of incoming raw products, review all documentation, ensure all employees follow GMP procedures and oversee production lines as related to food safety and quality. Secondary tasks include: Monitoring lab and plant policies, rules and regulations, investigating customer complaints, monitoring finished product in the warehouse for quality issues and positive release of product on FDA quarantine, processing and tracking Defective Material Reports(DMR) and completing comprehensive yearly trend reports from DMR information. Also develop and follow yearly Lab supply budget and order and monitor all lab supplies. Continuously monitor and update lab procedures and conduct employee training on all procedures and practices as needed. Complete annual internal audit and support successful Safe Quality Food annual certification audit.

Responsible for training new and seasonal employees, handling glass breakage procedures throughout plant, assigning daily technician responsibilities, reviewing process records for proper documentation, maintaining chemistries with auto brine computer, trouble shooting specification issues during production and assisting Level I QA Technicians with problems and issues as they arose.

Responsible for ensuring quality safe products through chemical, physical and sensory testing of raw and finished products. Tests included, but were not limited to: acid, salt, brix, pH, color, counts, fill weights, desalt tank analysis, customer samples, daily cutting including flavor, texture and appearance of products, Calcium Chloride, defect analysis, drain weights, spice tracking, green stock grading, salt stock analysis, brine temperatures, chemical solution makeup, closure evaluation including vacuum, headspace and security, pasteurization including cooling temperatures and data trace tests, stencil evaluation including label, date code, product code, description, and UPC code, monitoring fermentation process including lactic acids, reducing sugars, enzyme testing, Calcium Chloride, pH, flow meters, purge units, salometer testing and data entry.